Skinless pork belly is less likely to curl and you can just flip it completely, following the recipe instructions.
DELICIOUS PORK BELLY RECIPES SKIN
If this happens, cook skin side down for 1 ½ hours, then, instead of flipping completely, cook on each side for 30 minutes each. With skin-on pork belly, the belly may curl somewhat so that it doesn't lie flat when you flip it.I recommend checking it every 15 minutes or so once you've flipped your pork belly. Very thin cuts will cook faster and you'll need to reduce the overall cook time. Look for a thick cut of pork belly with even thickness. The main difference you'll notice is how much more fat renders from the skinless cut. Use this recipe for skin-on or skinless pork belly.Pan fry over medium heat until lightly golden and serve as desired. The next day, transfer the meat to a cutting board and thinly slice. Once it cools, cover and refrigerate overnight. Step 3: Transfer meat to a smaller container and pour braising liquid over. Cover and cook, fat / skin-side down in an oven preheated to 250˚F for 1 ½ hours. Remove from heat add aromatics (ginger, garlic and green onions) and pour braising liquid over. Step 2: Sear pork belly on all sides in hot oil in an oven safe pot. Step 1: Combine braising liquid ingredients: water, soy sauce, mirin and sugar stir until sugar dissolves. Storage TipsĮnjoy your chashu pork within 3 or 4 days or freeze for up to 3 months. If it does, cook 30 minutes per side during the final hour of braising instead of flipping it completely.
With skin-on pork belly, the meat may curl as it braises. Skin-OnĮither cut works well with this recipe, but note that skinless pork belly will render more fat as it braises and you'll end up with less fatty slices. It freezes well too if you don't want to use it right away. Though this unctuous, melt-in-your-mouth meat is the ideal topping for Pork Belly Ramen or with Miso Ramen Broth or Shoyu Ramen Broth (with Homemade Ramen Noodles!), it's also wonderful served over udon, soba or rice noodles, over rice (chashu don) with braised vegetables and Soy Sauce Eggs, eaten alone as you would Korean Pork Belly, or as a chashu pork sandwiches on brioche slider buns, i.e., Pork Belly Sliders.Īnd once you've chilled your chashu overnight, don't throw away the braising liquid! Just skim off the fat and reserve the liquid to kick up the flavor in all kinds of Asian soups, steamed vegetables, noodle and stir-fry dishes, and rice bowls. Not Just for Ramenĭon't limit the use of your chashu to just soup. By contrast, Japanese chashu is braised low and slow in a sweet and salty mixture, often with aromatics like ginger and garlic, but without five spice powder or food dye. Cantonese char-siu is roasted after marinating in a sweet sauce with five spice powder and often red food dye. What is chashu?Ĭhashu, the Japanese name for this dish, actually comes from the Cantonese dish "char-siu," meaning "fork roasted." Though the names and some of the flavors are similar, the dishes are prepared differently. The next day it's thinly sliced and warmed before serving. It's traditionally made by rolling the meat into a log and braising it 'low and slow' for many hours, then chilling overnight. If you've had Tonkotsu (meaning "pork bones") ramen before, with it's rich pork bone broth, you already know chashu pork, the tender slices of pork belly served on top. Ginger: fresh ginger root, powdered ginger isn't a good substitute here.Green Onions: or spring onions when they're in season.Garlic: Look for a plump, firm head of garlic with smooth skin and large cloves.Oil: neutral flavored, high heat vegetable oil such as avocado oil.Mirin: You can also use sake, but you'll want to add an extra tablespoon of sugar.
DELICIOUS PORK BELLY RECIPES FREE
Soy Sauce: or tamari for a gluten free version.Pork Belly: skin-on or skinless thick cut of even thickness.Ingredients You Need to Make Chashu Pork.Here I'm using a smaller cut (just 1 pound) with a shorter cooking time and no rolling required, all of the flavor and none of the fuss. Though very pretty, it requires large cuts of pork belly (2 pounds or more) and a bit of time and skill to roll and tie it properly.
When you've seen other chashu pork recipes, the meat may have been tightly rolled with twine into a spiral. It's an essential topping at any ramen house and, with this much simplified method, it's easy to make at home. Chashu Pork is meltingly tender pork belly that's been slow-braised in an intense blend of soy sauce, sweet mirin, ginger, garlic and green onions.
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